舌尖上的中國English中國美食介紹第1頁/共17頁TastingChinaChinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.SinceChina'slocaldisheshavetheirowntypicalcharacteristics,generally,Chinesefoodcanberoughlydividedintoeightregionalcuisines,whichhasbeenwidelyacceptedaround.Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.

第2頁/共17頁Chinesefoodcanberoughlydividedintoeightregionalcuisines：

AnhuiJiangsuFujianGuangdongSichuanShandongZhejiang

Hunan第3頁/共17頁VariousChinese

DishesEightCuisines

閩菜FujianCuisine川菜SichuanCuisine粵菜CantoneseCuisine蘇菜JiangsuCuisine魯菜ShandongCuisine浙菜ZheJiangCuisine徽菜AnhuiCuisine湘菜Hunancuisine第4頁/共17頁OneoftheoldestcuisinesinChina,withahistoryof2,500years.12OriginatesfromConfuciusfamilybanquet,thenadoptedbyimperialkitchen.LucuisinehasgreatinfluenceinnorthChinaandhasbecometherepresentativeofNorthChinacuisines34Specializesinseafoodlikeprawns,seacucumber,flounder

ShandongCuisine

第5頁/共17頁ShandongCuisine

FromShandongprovince,mainlymadeupof3parts:Ji’nanstyle,Jiaodongstyle,ConfuciusDishes.Ji’nan

andJiaodongdishesmainlyusethesoybeansaucetocook,seafoodisthemostrepresentativepartofthesetwostyles.AndsnacksmadeofallkindsofgrainsinsteadofriceasmainfoodarealsoverytypicalinShandongProvinceConfuciusDisheshasalonghistory,whichcanevenparalleltheancientroyalcuisines.MostoftheConfuciusdisheshaverefinednamesrelatedwithhistoricalstories,andtheexquisitecuttingtechniqueanddelicatestylemakeConfuciusDishesoneofthemostexpensiveevenluxuriousdishesnowadays.TheMostFamousDishes:

differentsortsofseafoodWowoTou(akindofsnackmadefrommaizepowder)PeeledShrimpinCucumberRingsBird’sNestCookedin4Ways第6頁/共17頁Fam-ousDish-es第7頁/共17頁Fam-ousDish-es第8頁/共17頁Sichuancuisineisfamousforits

hot

andspicydishes.TheclimateinSichuanandChongqingisveryhumidallthroughtheyear,thenpeoplethereliketokeepthedampoutbyeatingheavilyspicedfood.Hotchilli,wildpepperandgingeraretheever-presentingredients

TypicalFlavors:spicy,sourandspicy,zanthoxylum-flavored,sweetandsour,garlic-flavored,fish-sauce-flavored,etc

TheMostFamousSichuanDishes:Stir-friedSpicyCarp(炒辣的鯉魚);Twice-cookedPorkSlice;(“twice”meansboiledforthefirsttimeandstirfriedforthesecondtime)Diced(dice

[dais]adj.切粒的)ChickenwithSteamedPorkwithRiceFlour;MaPoBeancurd;(beancurd英

['bi:nk?:d]

ChongqingHotpot(火鍋);RabbitMeatwithOrangePeel（橙汁）;BeanNoodlesinSpicySauce;SlicedBeefandOxTongueinSpicySauce;Sichuan-flavoredNoodles;Meat-stuffedDumplingsinSpicySauceSichuanCuisine

第9頁/共17頁SichuanCuisine

第10頁/共17頁SichuanCuisine

第11頁/共17頁SuCuisineFromJiangsuProvinceandShanghai.Ingredientsaresupposedtobeasfreshaspossibleinthiscuisine.Becauseofthedelicatelifestylearoundthisregion,peoplewouldliketoprocessingredientsinaexquisiteway.Thustheservingsarealwayslittlesmallerbutmuchmorerefined.SweetisthemainflavorofSuCuisine,andfoodarealwayscookedthoroughlyintoverysoft,whichcanutterlydigestthesweetanddelicioussauce.TheMostFamousDishes:

FishHeadinCasserole

RiverCarpinSweet-and-sourSaucewithPineNutsSteamedBunStuffedwithPorkandPeeledShrimpDifferentKinds